No Bake Chocolate Eclair Cake

Creamy, cool, and refreshing!

No Bake Chocolate Eclair Cake

1 16 oz. box graham crackers
2 small boxes (3.4 oz) of instant vanilla pudding
3 1/2 c. milk
8 oz cool whip

Frosting:
3 T. cocoa powder
1 1/2 c. powdered sugar
3 T. milk
3 T. melted butter


Whisk together the pudding mixes and milk for about 2 minutes.  Fold in the cool whip.

Grease a 9x13 pan.  Cover the bottom of the pan with one layer of graham crackers.  Break one apart if you need to fill in any gaps with smaller pieces.

Spread 1/2 of the pudding/cool whip mix over the graham cracker layer.

Add another single layer of graham crackers and the other 1/2 of the pudding mix.

Add the final layer of graham crackers.

Mix together the frosting ingredients and spread evenly over the top layer of graham crackers.  

Refrigerate overnight or for a few hours before serving so everything has a chance to set.

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c = cup
T = tablespoon

Bang Bang Shrimp Spaghetti Squash 'Pasta'

I saw a recipe for Bonefish's Bang Bang Shrimp Pasta a couple times on line and have been wanting to make it.  Tonight was the night.  Instead of using spaghetti as the recipe called for I decided to use spaghetti squash instead to really bring the calories down.  Super good!  I really am a big fan of spaghetti squash.  Even better--if serving 6 people, this recipe is less than 300 calories a serving!

Bang Bang Shrimp Spaghetti Squash 'Pasta'

1 lb. shrimp
3 cloves garlic
3 t. paprika
pepper to taste
2 spaghetti squash (enough for about 8 cups or so)
(optional sliced mushrooms)

Sauce:
1/2 c. mayo (I use Hellman's light)
1/2 c. chili sauce
2 cloves minced garlic
2 T. lime juice
1/4 t. red pepper flakes
1/2 T. onion powder

Cut spaghetti squash in half and scoop out the seeds and guts.  Brush each 1/2 with olive oil and sprinkle with italian seasoning.  Put on a sheet pan with sides cut side down and bake at 400 for 20-25 minutes or until soft.  Let cool a bit and use a fork to scoop out the insides in spaghetti strands.

Mix all of the sauce ingredients and set aside.

In a large saute pan, saute the shrimp until cooked (8 minutes or so) add the mushrooms if desired, near the end.  Then add the spaghetti squash and the sauce to heat up everything.  Sprinkle with parsley to garnish.

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c = cup
t = teaspoon
T = tablespoon

Butternut Squash Wild Rice Casserole

I made this as a no-meat dinner from Clean Eating one night but this would be an awesome side dish for Thanksgiving. It's got a bit of a kick, which I really like with turkey which is usually pretty mild.  If you are feeding a crowd, you'll probably want to double this.

Butternut Squash Wild Rice Casserole

1/2 c. wild rice
2 c. peeled and diced butternut squash
1 t. chile powder
1/4 t. ground cayenne pepper
3 T. fresh lime juice, divided
1/2 onion, diced
1/2 -1 jalapeno, seeded and diced
1c. frozen corn
1 T. whole wheat flour
3/4 c. black beans
3/4 c. chicken or vegetable stock
salt and pepper, to taste
1 c. shredded mozz and cheddar cheese blend

Cook rice according to directions.  Fluff with a fork and set aside.

Mist squash with cooking spray and toss.  Add chile powder, cayenne, and 1 T. lime juice.  Toss to coat.  Arrange squash in a single layer on parchment lined baking sheet.  Bake at 400 degrees for 30 minutes or until squash is tender.  Set aside.

Mist a large skillet with cooking spray and heat on medium-high heat.  Add onion, jalapeno and corn.  Cook, stirring frequently for 2-3 minutes.  Stir in flour and cook another minute.  Add beans and stock and bring to a boil.    Reduce heat to medium and simmer for 2 minutes, until thickened.

Combine rice, squash and corn mixture in a large bowl.  Add the remaining 2 T. lime juice, stir well to combine and season with salt and pepper.  Transfer mixture into an 8-inch square dish.

Top with cheese.  Cover with foil and bake for 25 minutes or until hot throughout.

Deli Turkey Breast in the slow cooker

I saw this recipe on line a couple of years ago and wanted to give it a try.  Problem was I couldn't find boneless turkey roast at the local grocery store.  Well, they finally had them!  The original recipe called for 2 roasts in a crockpot, but I just used one in a small crockpot to try it out.  You choose how much you want to make.   Another thing I will mention is that I used a meat slicer to get thin slices.  I got one as a shower gift decades ago and thought, "'Do I even need a meat slicer?"  Turns out I did.  It's one of those things I would have never bought on my own and I don't use very often, but man, I really love it when I use it!

Here is the recipe for my version using one roast.

 Deli Turkey Breast
1 frozen boneless turkey breast (like Butterball), about 3 lbs, slightly defrosted (1-2 days in the fridge)
1 T. Emeril's Cajun Seasoning (previous recipe) or any other seasoning you would like.


Remove the breast from the packaging, discard the gravy package, and remove the layer of skin and fat with a knife.

Place the breast in the slow cooker and sprinkle the breast all over with the seasoning.  You DO NOT add any liquid! This is all you have to do!

Cover with the lid and cook on high.  The recipe for 2 breasts said it would take 4 to 4 1/2 hours.   Mine only took about 3 hours in the small slow cooker.  I used a meat thermometer to make sure it was done.







Cool it completely.  I put it in the fridge overnight and then sliced it in the morning.

Emeril's Cajun Seasoning

No need to buy a spice blend--make your own!  I made a batch of this to use on the Deli Turkey recipe that follows.  But, of course you can use it for lots of things!

Emeril's Cajun Seasoning

2 1/2 T. paprika
2 T. salt
2 T. garlic powder
1 T. black pepper
1 T. onion powder
1 T. cayenne pepper
1 T. oregano
1 T. thyme

Mix it all up and store it in a spice jar.

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T = tablespoon

Egg Roll Insides Bowl

I found this on facebook on a page called Buns in My Oven.  Egg rolls are just tasty and they said this was a low carb recipe, so gave it a try.  The nutrition facts says it makes 4 servings at 324 calories each.  Not too shabby!

Egg Roll Insides Bowl

1 lb. ground pork sausage
6 c. coleslaw mix
4 cloves garlic, minced
1 T. ginger, minced or 1/4 t. dried ginger
1 T. soy sauce
1/4 c. chopped green onions
1 T. sesame oil

Heat a large skillet over medium heat and add the sausage, stirring to crumble until cooked through. Do not drain.

Add the coleslaw mix, garlic, ginger and soy sauce.  Cook until cabbage has softened a bit, 3-4 minutes.

Remove from the heat and add the green onions and sesame oil.  Serve immediately

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lb = pound
T = tablespoon
t = teaspoon
c = cup